Christmas, without the cards, it’s not Christmas! These aromatic and delicious roses made of very thin, fried, arabesque pasta are a very old cake, whose recipe is handed down from family to family and whose origins date back to the dawn of civilization. Tradition has it that women from different families get together to prepare these festive sweets in large quantities, thus mixing wisdom and secrets that give the cards an even more precious taste: that of sharing. There are many ways to taste the cartellate, in Apulian dialect "Carteddate", but the most typical one is surely soaked in vin cotto, a condiment obtained by cooking the must of the Apulian grapes Negroamaro and Malvasia, or from figs. But among the very popular and appreciated variants, we must remember those that include honey, almonds, sugar tails, chocolate…
